SAVOURY ROLL
Six ounces of finely-ground pine kernels (blanched), 4 ozs. butter, 3 ozs. onion (scalded and chopped), 1 tablespoonful parsley, 6 ozs. breadcrumb, ¹⁄₂ gill thick white sauce, 2 eggs, 2 minced mushrooms, seasoning, some thick brown sauce flavoured with sherry.
Six ounces of finely-ground pine kernels (blanched), 4 ozs. butter, 3 ozs. onion (scalded and chopped), 1 tablespoonful parsley, 6 ozs. breadcrumb, ¹⁄₂ gill thick white sauce, 2 eggs, 2 minced mushrooms, seasoning, some thick brown sauce flavoured with sherry.
Method.—Fry the nuts and onion together in two ounces of butter until the onion begins to change colour, then turn the mixture into a mortar and pound to a smooth consistency. Make the white sauce hot and pour it on the breadcrumbs; add one and a half ounces of warm butter and beat it to a paste, then put in the fried nuts, parsley, and mushrooms and season with salt, pepper, a little powdered mace, and moisten it with the eggs, adding first one and then the other, and pound very thoroughly for five minutes. Turn the mixture on to a floured board and form it into a smooth, compact roll; brush it over with the remaining half ounce of butter (warmed) and place it on a well-buttered baking tin and cook in the oven until nicely browned. Serve the roll surrounded by the brown sauce and accompanied by a dish of potatoes in sauce. The same mixture can be wrapped in buttered muslin (like a galantine), cooked in boiling vegetable stock, and served with mushroom sauce, or it can be stewed in a casserole with a thick brown sauce. The potatoes should be prepared in the following manner: Peel fouror five potatoes, cut them into moderately thin slices, and wrap them in a floured cloth for a short time before they are cooked. Melt two ounces of palmine, or dairy butter, in a stewpan and stir in one ounce of flour by degrees; then add a pint of colourless vegetable stock, and when the sauce has boiled and thickened, season it, add a teaspoonful of lemon-juice and a teaspoonful of shallot vinegar, and then put in the sliced potatoes. Cover the pan closely, and let them cook gently until they are tender, then put the potatoes (not the sauce) into a hot vegetable dish and place it in the oven for a few minutes. Beat the yolk of an egg with a tablespoonful of cream and stir into the sauce, which should be boiling, scatter in a large teaspoonful of chopped parsley, and pour at once over the potatoes.